Sunday, June 25, 2006

...and here are the survivors. Posted by Picasa


Blogger Allotment Lady said...

Where did you get your salsify seeds from Mike.

I posted on some forums as chickens love it - but couldn't find anyone who knew where to buy the seeds.

How are you going to use it?

Monday, 26 June, 2006  
Anonymous Jean said...

Wonder if your salsify is the same as the salsify plant which grows in our local countryside park?
It has lovely pink/purple flowers which only bloom around mid day and really fantastic seed heads-I've saved some seeds for our school wildlife area so could probably spare some for you Allotment Lady(I have your e-mail address but not your address I believe)
By the way how do you cook the roots and aren't they supposed to taste like oysters?

Tuesday, 27 June, 2006  
Blogger Mike said...

Hi - they certainly sound like the same plants as they do have those lovely flowers & seed heads. They have a very delicate taste and were once used in meat pies in the same way as oysters nused to be when they were a poor person's food. The yaste is very, very delicate with a wonderful texture quite unlike a carrot. We boil them first then peel them and cut them into chunks for fritters as recommended by Jane Grigson in her vegetable book page 447. Actually haven't grown it for years so I had to look it up!
I will post it when the time comes in the late Autumn. (Or sooner if you would like it)

AL I just went to the garden centre I'm afraid - will look up the variety if I can find the 'packet.

All the best, Mike

Wednesday, 28 June, 2006  

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